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Emilia

Emilia Molinari

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Recipe

Yogurt and lemon cake

50 mins
Low
3.5
|
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This cake is rich and very easy to make for an afternoon coffee with friends.
Learn more about Emilia Molinari

Ingredients

6 portions
  • 3 eggs
  • 1 boat natural yogurt
  • 1 lemon, big
  • 250 grams flour
  • 300 grams sugar
  • 150 milliliters oil
  • 1 tablespoon royal baking powder
  • 1 lemon juice
  • 20 grams butter, for the mold

Preparation

Heat the oven to 180ºC. Grease a round mold 25 centimeters in diameter and flour.
In a bowl beat the yolks with 200 grams of sugar, until they double in volume and turn white.
Wash the lemon and grate and add the scrape to the yolks with the yogurt and the oil.
Sift the flour and royal and add to the mixture wrapping. Apart beat the egg whites to the point of nougat and mix to the pasta also wrapping delicately.
Put the mixture in the mold and bake 30 minutes. While preparing a syrup: in a saucepan boil 250 milliliters of water with the lemon juice and the rest of the sugar for 15 minutes. Let cool.
When the cake comes out of the oven wait 10 minutes and unmold, then put the syrup on it little by little let it cool. Go to a platter.

TIPS

Serve warm or cold.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Zonia de Guandique
19/09/2019 16:58:51
POR FAVOR ENVIAR RECETAS CON TAZAS!😁
lizbeth garcía
23/03/2017 01:24:37
De cuántos gramos el bote de yogurt?

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